White Bean and Herb Pâté

1           teaspoon olive oil
2           green onions, chopped
1-3       cloves garlic, peeled
1/2        teaspoon minced fresh rosemary
1 1/2    cups cooked* or 1 can (15 oz.) white beans, drained and rinsed
2           tablespoons nonfat plain yogurt
1           tablespoon fresh lemon juice
3-5       drops hot red pepper sauce
1/2        teaspoon salt
1/4        teaspoon freshly ground black pepper

*1/2 cup dry makes 1-1/2 cups cooked.

In a small skillet, heat oil over medium-high heat. Add green onions, garlic and rosemary; sauté 2 minutes. In food processor or blender, combine green onion mixture, beans, yogurt, lemon juice, pepper sauce, salt and pepper. Blend until smooth. Mound in a bowl to serve. Use as spread on crackers, sliced baguette, or pita crisps (see pita crisps recipe on page 38). Makes1-1/2 cups.

Nutritional Information per Serving:
Calories 56, Protein 4 g, Carbohydrates 9 g, Fat 1 g, Calories from fat 11%, Cholesterol 1 g, Fiber 2 g, Folate 30 mcg, Sodium 153 mg